Spicy Mexican Street Corn Chicken Rice Bowl
This Spicy Mexican Street Corn Chicken Rice Bowl is a flavorful and vibrant meal packed with tender chicken, sweet corn, creamy cotija cheese, and a zesty lime dressing. It’s a quick and easy way to enjoy the flavors of elote in a satisfying bowl.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups cooked rice
- 2 ears of corn, kernels removed (or 1 cup frozen corn, thawed)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 lime, juiced
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija cheese
- 1 jalapeño, seeded and minced (optional)
- Hot sauce, to taste (optional)
Instructions
- In a bowl, toss the chicken with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- While the chicken is cooking, prepare the Mexican street corn topping. In a medium bowl, combine the mayonnaise, sour cream, lime juice, cilantro, cotija cheese, and jalapeño (if using).
- If using fresh corn, grill or pan-fry the kernels until slightly charred. If using frozen corn, sauté until heated through.
- Assemble the rice bowls. Divide the cooked rice among bowls. Top with the cooked chicken, corn, and Mexican street corn topping.
- Drizzle with hot sauce, if desired, and serve immediately.
Notes
For an extra layer of flavor, grill the chicken instead of pan-frying. You can also add black beans or avocado to the bowl for added nutrients and texture.